Pre heat your oven to 200C, while baking your sweet potato in the microwave. Take the skin off the potato and blend using a hand mixer in a bowl with the almond milk and vegan butter, seasoning with slat and pepper.

Lay out your Matzo crackers and spread the sweet potato mixture across them, leaving about half an inch around each uncovered.

Heat the coconut oil in a pan and cook the onion, garlic, celery and bell pepper, seasoning to taste. When the celery has softened, crumble in the tofu and turmeric and stir, cooking for a further 10 minutes.

Add in the spinach leaves and cook until the leaves wilt, this should probably take a further 3-5 minutes. Once this is done, use the mixture to top the Matzo pizza base – then bake in the oven for a few minutes to warm the Matzo base.